This Teriyaki Chicken Recipe brings tender pieces of chicken together with a rich, homemade teriyaki sauce for a savory, restaurant-style meal at home. Serve it over white rice with steamed broccoli for a satisfying weeknight dinner.
When we want Chinese takeout without the delivery wait, this easy teriyaki chicken delivers familiar sweet-and-savory flavors made quickly at home. A glossy sauce coats juicy chicken chunks; add a side of vegetables and rice or noodles, and dinner is ready in under 30 minutes.
Why You’ll Love This Teriyaki Chicken Recipe
- Fast: Ready in about 25 minutes, with roughly 15 minutes of active cooking. Start the rice first so everything finishes together.
- Full of flavor: The homemade sauce combines toasted sesame oil, soy sauce, rice vinegar, fresh ginger and garlic for depth and balance.
- Versatile: Use breasts or thighs, swap in a different protein, or add vegetables to make it a one-pan meal.
What You’ll Need
Below is an overview of the main ingredients. Exact amounts appear in the recipe card at the end of the post.
- Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- Salt and pepper: To season the chicken.
- Olive oil: For cooking; avocado oil works too.
- Soy sauce: Regular or low-sodium.
- Rice vinegar: Can be substituted with sherry or white wine vinegar if needed.
- Brown sugar and honey: For balanced sweetness.
- Sesame oil: Toasted sesame oil adds deeper flavor.
- Fresh garlic and ginger: Use fresh for best taste.
- Cornstarch and water: Make a slurry to thicken the sauce.
- Garnish: Sesame seeds, optional.
How To Make Teriyaki Chicken
Here’s an overview of the method. Detailed step-by-step instructions and exact ingredient amounts are in the recipe card below.
- Season the chicken: Sprinkle salt and pepper over the cubed chicken.
- Cook the chicken: Heat oil in a skillet and cook the chicken until browned and cooked through, about 6–8 minutes. Remove and set aside.
- Make the sauce: Add soy sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, and ginger to the skillet and bring to a simmer.
- Thicken the sauce: Whisk cornstarch into water to make a slurry, then slowly stir it into the simmering sauce until it thickens, 2–3 minutes.
- Combine: Return the chicken to the pan and toss until fully coated in the sauce.
- Serve: Let the chicken simmer in the sauce for a couple more minutes, then serve over rice with steamed broccoli and a sprinkle of sesame seeds.
Recipe Tips & Tricks
- Thighs vs breasts: Boneless thighs tend to stay juicier, but breasts work well if you prefer them. Cut pieces uniformly so they cook evenly.
- Use store-bought sauce if needed: Homemade sauce is quick and flavorful, but a good pre-made teriyaki sauce saves time if you’re in a rush.
- Swap proteins: This sauce pairs well with shrimp, tofu, or sliced beef if you want a different protein.
- Add vegetables: To make a complete one-pan meal, toss in carrots, snow peas, green beans, or bell peppers toward the end of cooking.
Serving Suggestions
Serve teriyaki chicken over steamed white rice, brown rice, or quinoa with a side of steamed or sautéed vegetables. Simple steamed broccoli is classic, but sautéed green beans, roasted asparagus, or honey-balsamic carrots also work well. You can also serve it over lo mein, rice noodles, or glass noodles for a different texture.
How To Store & Reheat Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave-safe dish in 1-minute intervals until hot, or warm gently on the stovetop over low heat until heated through.
More Easy Chicken Dinners
- Chicken and Sausage Jambalaya
- Chicken Mac and Cheese
- Chicken Parmesan Casserole
- Creamy Pesto Chicken
- Chicken Fajita Pasta
Teriyaki Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- ⅓ cup water
- Sesame seeds, for garnish (optional)
- Rice and steamed broccoli, for serving
Instructions
Prepare the Chicken:
- Season the chicken pieces with sea salt and freshly ground black pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the seasoned chicken and cook until browned and cooked through, about 6–8 minutes. Remove and set aside.
Make the Teriyaki Sauce:
- In the same skillet, add soy sauce, rice vinegar, light brown sugar, honey, toasted sesame oil, minced garlic, and minced ginger.
- Stir and bring the mixture to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Slowly pour the cornstarch mixture into the simmering sauce while stirring. Cook until the sauce thickens, about 2–3 minutes. Add a little water if you prefer a thinner sauce.
Combine and Serve:
- Return the cooked chicken to the skillet and toss to coat with the thickened teriyaki sauce.
- Let the chicken simmer in the sauce for 1–2 minutes to absorb the flavors.
- Serve over rice with steamed broccoli and garnish with sesame seeds, if desired.
Equipment
- Large skillet
- Prep bowls
Nutrition
Carbohydrates: 15 g |
Protein: 38 g |
Fat: 11 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.